Pistachio Pineapple Cake

Ingredients

For the Cake

  • 2 cups all-purpose flour
  • 1 cup ground pistachios
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 cup crushed pineapple, drained
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

For the Frosting

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup finely chopped pistachios
  • 2 tablespoons pineapple juice

Instructions

  1. Preheat oven to 350°F (175°C)
  2. Grease and line cake pan with parchment paper
  3. Mix dry ingredients in a bowl
  4. Cream butter and sugar until fluffy
  5. Add eggs one at a time
  6. Fold in dry ingredients alternately with milk
  7. Incorporate crushed pineapple and vanilla
  8. Pour batter into prepared pan
  9. Bake 45-50 minutes
  10. Cool completely before frosting
  11. Prepare frosting by mixing cream cheese, butter, sugar
  12. Add pineapple juice for moisture
  13. Frost cake and sprinkle chopped pistachios

Storage Options

  • Room temperature: 2 days in covered container
  • Refrigerator: Up to 5 days
  • Freezer: Up to 1 month (unfrosted)

Notes

  • Drain pineapple thoroughly to prevent soggy cake
  • Use room temperature ingredients
  • Do not overmix batter
  • Toast pistachios for enhanced flavor